|Gold breadcrumb||200 grams|
|time consuming||Twenty minutes|
Squid head, viscera and bones are removed, and the outer skin of the barrel is peeled off and washed.
Cut the barrel into squid circles 1 cm wide.
Add a little salt and pepper and marinate for 5 minutes.
Squid circles are dipped in flour, then coated with egg liquid, then dipped in bread bran, and compacted one by one.
Burn the oil until 60% hot. Put the squid ring into it. Turn to a small fire. Deep-fry until it floats and then slightly deep-fry until golden yellow. Drain the oil.